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Abstract ▼ AI-Helper

As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was id...

As a part of experiments aimed to reduce the acidic taste of a soured fruit wine, a selected yeast strain was studied on its morphological and physiological properties as well as its fermentative characteristics of apple wine. The results obtained were as follows. 1. The selected yeast strain was identified as a strain of Schizosaccharomyces pombe. 2. The tolerance of the strain to metabisulfite in apple juice was stronger than that of wine yeast. 3. The growth rate of the strain was more rapid than those of wine yeast and Sake yeast when cultured in apple juice at $25^{\circ}C$, but it was decreased below the levels of others when cultured at $15^{\circ}C$. 4. The levels of ethanol production and acid reduction by the strain were high when the apple wine brewed at $25^{\circ}C$, while these were dropped significantly at $15^{\circ}C$.